Potato Salad with an Asian Twist

Oz-Asian Fusion

     My husband grew up knowing nothing about Asian cooking or culture.  He however loves his food and does not complain when I put together a range of cross culinary delights based on western food ideas fused with Asian cooking techniques.  He is always hanging around in the kitchen making a nuisance of himself when I am cooking or cleaning up (not helping mind you).  Below is a recipe I sometimes make based upon potato salad with a slight Asian style twist to it.  They sometimes prepare this dish when having get-togethers and family gatherings.

Source: hungryvegan.blogspot.com via Gail on Pinterest

For more Asian Fusion recipe books like this, please check out Amazon.

Potato Salad with a Filipino Twist

Ingredients:

5 medium size potatoes

1 medium size salad onion

1 tbsp garlic salt

375 g pineapple chunks

200 g cheddar cheese cut in small cubes

200 g crispy bacon bits

375 g of mayonaise (or alternately make your own mayonaise, for a recipe please check it here.

a pinch of pepper

fresh herbs (preferably parsley)

3 boiled eggs

2 stalks of celery cut in small pieces

Method:
    

       Peel the potatoes, cut them in quarters and place in the sauce pan and boil for 10 minutes or until they are tender. Drain, place in a bowl and then set aside to cool down for about 25 minutes or until its totally cool.  Boil eggs for about 12 minutes, let it cool down then peel them off and set aside. Add the mayonaise, salad onion, fresh herbs, pineapple and crispy bacon bits in a bowl of potatoes, combine all the ingredients evenly. Cut the boiled egg in quarters and add them in the bowl of potatoes.  Add the cheddar cheese and celery, then seasoned them with salt and pepper. Serve with your favorite steak or roast dishes.

Source: epicurious.com via Rachel on Pinterest